Hot Mustard Pickle - cooking recipe

Ingredients

1 lb cauliflower (one medium sized bunch, trimmed and separated into individual flowerets with approx one inch stems)
1/2 lb unripe tomatoes (two small tomatoes, green, cut into 1 in chunks)
1 lb white onion (small, about 1in. in diameter, peeled)
1/2 lb yellow onion (about 2 medium sized onions, peeled and cut into 1/4 in slices)
1 cup salt
1 teaspoon salt
1 lb cucumber (2 small, peeled and cut into 1/4 in slices)
1 tablespoon capers (drained and rinsed in cold water)
1/2 teaspoon celery seed
1/4 lb butter (one stick)
1/4 cup flour
2 cups malt vinegar
1/2 cup sugar
1 tablespoon turmeric
1/4 cup dry English-style mustard
5 quarts water

Preparation

In 12 quart pot combine first 4 ingredients.
Dissolve 1 cup of salt into 4 quarts of water and pour over until thoroughly moistened.
Store in cool place (not fridge) for 12 to 18 hours.
Drain off extra liquid and add cucumbers, capers, celery seed and remaining tsp of salt and 1 quart fresh water to pot.
Bring to boil over high heat, reduce to medium and cook, uncovered 10 minutes or until vegetables are tender but still resistant when pierced.
Drain in colander, discard liquid and place veggies in large stainless steel, glass or enameled bowl.
Melt butter in 2 quart saucepan over moderate heat.
When foam begins to subside, stir in flour and mix.
Add vinegar and cook, stirring constantly, until sauce thickens and boils.
Reduce heat to low and simmer 3 minutes.
Beat in sugar, turmeric and mustard.
Pour half of the sauce over vegetables, turn to coat evenly.
Set remaining sauce aside, covered (not in fridge).
Marinate vegetables at room temp for 24 hours and then stir in reserved sauce.
These may not be served at once or packed into jars and stored, tightly covered in fridge for up to 3 months.